Performance of baker's yeast produced using date syrup substrate on Arabic bread quality

African Journal of Biotechnology

Volumn 9, Issue 21, 2010, Pages 3167-3174

  Al Eid, S M ^a   Al jasass, F M ^b   Hamad, S H ^a  

^a KING FAISAL UNIVERSITY   (Saudi Arabia)

^b KING ABDULAZIZ CITY FOR SCIENCE AND TECHNOLOGY   (Saudi Arabia)

Author keywords

Arabic bread; Baker's yeast; Date syrup; Fermentation; Gas production power; Molasses

Indexed keywords

AMYLASE; GLUTEN; MOLASSES;

ARTICLE; BREAD; CONTROLLED STUDY; DATE (FRUIT); FLOW RATE; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; PROTEIN CONTENT; SACCHAROMYCES CEREVISIAE; SAUDI ARABIA;

EID: 77958139812     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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